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Steffen Sander

Biography

Born and raised in Germany, Steffen moved to Taiwan at an early age where he learned to enjoy and appreciate food. At the age of 17 he began a three-year apprenticeship at a traditional family owned Black Forest Hotel in Germany. Following that he moved back to his hometown of Berlin to work as a commis de cuisine for two years before he decided to further his experience at the Hyatt Regency Crystal City in Virginia in 2007. In 2009 Steffen joined the crew of the Seabourn Spirit sailing the Mediterranean and circumnavigating South... READ MORE

Born and raised in Germany, Steffen moved to Taiwan at an early age where he learned to enjoy and appreciate food. At the age of 17 he began a three-year apprenticeship at a traditional family owned Black Forest Hotel in Germany. Following that he moved back to his hometown of Berlin to work as a commis de cuisine for two years before he decided to further his experience at the Hyatt Regency Crystal City in Virginia in 2007. In 2009 Steffen joined the crew of the Seabourn Spirit sailing the Mediterranean and circumnavigating South America experiencing the cuisines of the different countries first hand. This led him to move to New York City in 2010 to help open Heartbreak Restaurant as Chef de Cuisine. In the following years he helmed the Kitchen at restaurants such as Boukies, Wallse and Hudson Clearwater before he became the Executive Chef at Gran Morsi in 2018.

First season the lamb with salt and roast it to give it a nice color and some extra flavor all around. Then take it out of the roasting pan, add the diced vegetables to that pan and roast them as well, but be careful not to burn the vegetables.

When they have a nice color add the garlic, the spices and the tomato paste and caramelize a little with the vegetables. Deglaze everything with the red wine afterwards and reduce 2/3rds of it. Now add the vegetable stock, bring mix to a boil and place the lamb shoulder and all the herbs in the braising liquid. Cover the pan with aluminum foil or a lid and put in the oven for about 4 hours at 325 F. The lamb shoulder is done when you can easily pull it off the bone.

Now remove the lamb from the pan and strain and reduce the braising liquid to make a sauce out of it. Pull the lamb into small pieces and mix with the sauce. To make the Mint yogurt add Yogurt, Mint, Olive Oil, Raz al Hanout, Salt and Pepper into a blender and mix until smooth.

To serve, stuff the pulled lamb into the small pocket pitas and serve the mint yogurt on the side.